Cacio e Pepe Shrimp Linguine

 

There’s nothing I love more than pasta Sunday. We don’t always do it, because life happens, and we don’t always want pasta on Sunday. But when it does happen, it’s the best. We turn on some good music, take our time, and enjoy the process of creating a bowl of deliciousness.

When we were in Boston, I ordered the cacio e pepe shrimp pasta from Row34 and it was so good! I challenged Thomas to make it better and I must say, HE DID. I’m not even just bragging on him because he’s my husband. Honestly, this was so simple and good it was ridiculous! Try it next time you want to surprise someone with the most simple and delicious pasta ever. Okay, let’s get to the recipe 🙂

Ingredients:

-1 lb fresh shrimp, peeled & deveined

-8 oz linguine

-1 shallot, diced

-6-7 garlic cloves, chopped

-2-3 tbsp olive oil

-2 tbsp butter

-1/4 cup parmesan

-2 tbsp chopped parsley

-sea salt & pepper, to taste

*The ingredients are a rough estimate, because we totally didn’t measure anything. Feel free to add more or less of something depending on your liking!

Directions:

Pat dry shrimp with paper towels to get off most of the moisture. Boil water and sea salt in a medium pot for the pasta. Heat a large pan, add in olive oil & 2-3 of the chopped garlic cloves. Saute until fragrant & add in shrimp. Season with sea salt, pepper, and a sprinkle of red pepper flakes. Cook shrimp for about 3-4 minutes until pink and done. Remove shrimp from the pan & set aside.

Once water is boiling, add in the pasta. Add about 1 tbsp olive oil, the rest of the chopped garlic, and shallots. Let cook for about 1 minute. Add in butter, salt, and pepper. Stir and let butter melt down for about 2 min. Add in 1/2 cup of cooked pasta water. Drain pasta and add directly into the sauce. Top it with the parmesan and mix in. Then add in the shrimp. Season with more salt and pepper to taste. Garnish with chopped parsley.

Enjoy at the table with a glass of wine or your drink of choice and some good company! Bring the parmesan over for more garnish if you choose 🙂

Xoxo,

Lex